Re: Saturday Night Supper? 12/07/2024

On Mon, 9 Dec 2024, Carol wrote:

D wrote:
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On Mon, 9 Dec 2024, Carol wrote:
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D wrote:
Ypu probably do have buttermilk as it's a leftover from making
butter.  It may be under another name though.  It's cultured here
(lightly fermented?).

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No, looks very dark and sinister when it comes to the butter milk
situation... this is what a quick google revealed:

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nowadays modern buttermilk is
cultured separately

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Same here.  It's thicker and apt to be what we use or close enough.

I think I will try one of Cowboy Kents biscuit recipes and use sourmilk instead to see how it will turn out. Question is if I'll have time before I go back to sweden for christmas or not. If not, it will be an experiment for mid to late january instead. =)

On the squid, we like it and ate alot of it in Japan (very cheap by
Japan standards).  Since the tentacles cook at a different rate, we
save them for soups (they cook perfectly then, poaching with the
soup).
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I have quite a few squid recipes.  I can post some if curious but
sounds like something not sold where you are?

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Sadly no. I really enjoy squid and always have it when I go to spain,
but it is definitely lacking in the supermarkets here. =(

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It's not in regular markets here either but may be at the pier where
the fishermen sell at the market.  It's sourced at 2 of the Asian
groceries here best.  Sadly, most are smaller so not really stuffable.
For stuffing, you need a core about 7inches long.  They sell mostly
ones with 4 inch body core here.
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Ah well, it's just one of many foods.

This is a good point! I will have to visit an asian super market in Stockholm and see if I can find something there!